Crispy Bee Hoon with Seafood in Laksa Bisque

• Soak dried chillies. After soften, drain out all the water
Blend dry chillies, chilli, chilli padi, ginger, shallots, galangal, kaffir lime, turmeric, candlenut, garlic & ginger flower with 160g oil.
• Toast the belacan.
Add 40g oil and add the rempah paste, toasted belacan and coriander powder in, fry for 45 mins or till red oil separates.
• In another pot, make prawn stock and frying the prawn heads in oil. Add water to simmer over medium high heat for 30 mins.
• Add prawn stock to the rempah and season with salt, coconut cream and chopped laksa leaves.
• Simmer for 10 minutes till bisque thickens. 
Deep fry the dried shrimps till crispy. Deep fry the fish skin and laksa leaves.
• Beat the egg in a mixing bowl, pass the egg mixture through a sieve and deep fried in hot oil.
• Deep fry the Bee Hoon for a few seconds and drain away excess oil by placing the Bee Hoon on kitchen paper.
• Season the fish and prawns lightly with salt and pepper.
• Pan sear the fish fillets on each side for about 3-4 mins. Add in butter and baste the fillets with butter.
• Sear the prawns for 2 mins on each side and baste with butter.

For Plating

• Put the deep fried Bee Hoon on a plate, place the fish fillets and prawns around the Bee Hoon.
• Sprinkle the egg floss, deep fried dried shrimps and laksa leaves over the Bee Hoon.
• Garnish with deep fried fish skin and sliced lime.
• Pour laksa bisque in a serving jug.